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1
Preheat the oven to 350F.
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2
Remove only the outer papery skin of the garlic cloves.
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3
Wrap in aluminum foil and put on the top rack of the oven.
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4
Roast for 50 to 60 minutes or until the cloves are soft.
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5
Remove from the oven and set aside, still wrapped loosely in foil to keep warm.
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6
Turn off the oven and preheat the broiler.
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7
Bring a large pot of water to a boil over high heat.
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8
Wash the spinach several times in cool water.
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9
The spinach does not have to be dry.
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10
Drop the spinach in the boiling water, reduce the heat to medium-high, and cook the spinach for 2 to 3 minutes or until wilted.
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11
Alternatively, steam the spinach over boiling water or in an electric steamer.
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12
Drain the spinach well.
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13
Transfer the spinach to a large skillet and add the cheese, 2 teaspoons of the thyme, and nutmeg.
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14
Cook over medium heat, stirring constantly, for 4 to 5 minutes or until mixed and hot.
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15
Season with 1/2 teaspoon of pepper.
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16
Meanwhile, put the chicken breasts on a work surface and cover with plastic wrap or waxed paper.
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17
Using a meat mallet or the bottom of a small, heavy frying pan, pound the breasts so that they are about 1/2 inch thick.
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18
Sprinkle the chicken on both sides with the remaining thyme and pepper.
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19
Lay the chicken breasts in a broiling pan and broil for 5 to 7 minutes on each side or until cooked through.
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20
Meanwhile, in a medium-size nonstick skillet set over medium heat, cook the tomatoes and scallions, stirring gently, for 2 to 3 minutes or just until heated through and the tomatoes begin to soften.
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21
Arrange the chicken on a platter.
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22
Squeeze the softened garlic pulp from each of the cloves over each of the chicken breasts.
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23
Spread it thinly over the meat.
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24
Top with a heaping scoop of the hot spinach and ricotta mixture.
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25
Spoon the tomatoes and scallions over the spinach, season each serving with a squeeze of lemon juice and sea salt, if desired, and serve.
